Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Studies on Cellulase Induction in Myriococcum albomyces

Myriococcum albomyces에 있어서 Cellulase 유도생성에 관한 연구

  • Chung, Dong-Hyo (Department of Fermentation Technology College of Engineering, Kon-Kuk University)
  • 정동효 (건국대학교 공과대학 발효공학과)
  • Published : 1971.04.28
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Abstract

1. Formation of cellulase in Myriococcum albomyces was investigated using shaking culture with addition of CMC or Avicel as an inducer to 5% wheat bran medium. 2. Three different types of cellulase fraction I, fraction II and fraction III in the culture filtrate were purified by elution column chromatography on a DEAE-Sephadex A-25. 3. By the addition of CMC as an inducer, CMCase activity was stronger than that of Avicelase. On the other hand, the addition of Avicel increased Avicelase activity.

1. 5% 밀기울 기본배지에다 inducer로서 CMC 혹은 Avicel을 첨가하여 Myriococcum albomyces를 접종하여 진탕배양할 때의 cellulase 유도 생성을 검토하였다. 2. DEAE-Sephadex A-25 column chromatography 법으로 배양액에서 cellulase 활성이 다른 3개의 부분, fraction I, fraction II 와 fraction III를 분리하였다. 3. Inducer로서 CMC첨가의 경우는 CMCase가 강해지고 반대로 Avicel을 가한 경우는 Avicelase가 강하였다.

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